Keto Low-Carb Egg Breakfast Casserole
Ingredients
-
2
units
eggs
-
1 ½
cups
egg whites
-
2-3
cups
frozen spinach
-
6
slices
bacon
-
1
cup
sliced mushrooms
-
½
cup
chopped red onions
-
½
cup
chopped green peppers
-
½
cup
chopped red peppers
-
1 ¼
cups
shredded cheddar cheese
-
to taste
salt
-
to taste
pepper
Instructions
- Preheat the oven to 375°F and spray a 9x13 baking dish with cooking spray.
- Sauté the chopped veggies (excluding spinach) in a skillet over medium-high heat until soft.
- Spread the sautéed veggies evenly in the bottom of the baking dish.
- Layer the thawed and drained spinach over the veggies.
- Whisk the eggs and egg whites together in a bowl, seasoning with salt and pepper, then pour over the layers.
- Add crumbled bacon and shredded cheese on top.
- Bake in the preheated oven for 35 minutes.
- Remove from the oven and allow to cool before serving.
Nutrition Facts (estimated)
Servings
6
Calories
173
Total fat
9g
Total carbohydrates
3g
Total protein
19g
Sodium
mg
Cholesterol
mg
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